Recipe

Lyonnaise Potatoes

Pan-fried sliced potatoes with sweet onions, butter, and crisp edges, finished with herbs and salt.

By Pip

•

4.8

A cast iron skillet filled with golden-brown sliced potatoes and softened caramel-colored onions, glistening with butter on a stovetop

Pull up a chair. Our little hedgehog host Pip is sliding a skillet onto the stove because Lyonnaise potatoes are the kind of side dish that makes the main course a little jealous.

They are simple, but not sloppy: sliced potatoes that get parcooked, then pan-fried until the edges turn crisp, tossed with a generous pile of soft onions, and finished with butter, herbs, and salt. The trick is getting browning instead of steaming. I will show you exactly how.

Raw Yukon Gold potatoes, sliced onions, butter, and fresh herbs arranged on a light kitchen counter with a cutting board

Why It Works

Crisp edges, tender centers: Parcooking gives the potatoes a head start so the skillet time is all about browning, not waiting.
Sweet onion flavor in every bite: The onions are softened first so they turn mellow and sweet instead of sharp.
No-steam skillet method: Dry potatoes, hot pan, and enough space in the skillet keep everything frying properly.
Bright finish: Herbs plus a final hit of salt wakes up the buttery richness.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.

Best reheat (to keep crisp): Warm a skillet over medium heat with a small pat of butter or a drizzle of oil. Spread potatoes out and reheat, turning once, until hot and re-crisped, about 6 to 10 minutes.

Oven option: Spread on a sheet pan and reheat at 425°F for 8 to 12 minutes, flipping halfway.

Avoid: The microwave, unless you are fine with “soft and cozy” instead of “crisp and sassy.”

Common Questions

What potatoes are best for Lyonnaise potatoes?

Yukon Gold is my favorite for this because it browns well and stays creamy inside. Red potatoes also work and hold their shape nicely. Russets can work, but they are more delicate once parcooked, so handle gently.

How do I keep the potatoes from steaming instead of browning?

Three big things: dry the parcooked potatoes well, use a hot pan with enough fat, and do not crowd the skillet. If you pile potatoes too deep, the trapped moisture turns into steam and you get pale slices.

Do I have to parcook the potatoes first?

For the classic texture, yes. Parcooking makes sure the centers turn tender before the outside gets too dark. Without it, you often end up choosing between undercooked centers or over-browned edges.

Can I caramelize the onions more?

Absolutely. Cook them lower and slower for longer until they are deeper brown. Just keep an eye on the skillet so they do not burn once you add the potatoes back in.

Can I make these ahead?

You can parcook and chill the potato slices up to 24 hours ahead, then fry when you are ready. Cool the slices completely, dry them well, then refrigerate in a container with the lid slightly ajar (or loosely covered) so condensation does not undo your drying work. If they look damp the next day, pat them dry again before frying.

Pip

Pip is the little hedgehog host of Mom’s Best Recipes, with a big soft spot for comfort food and a kitchen full of curiosity. Pull up a chair for cozy recipes, handy tips, and a dash of kitchen mischief.

Kitchen Essentials

Large skillet (cast iron or stainless steel is ideal for browning)
Medium pot for parcooking
Sharp knife or mandoline (for even slices)
Colander
Clean kitchen towel or paper towels (for drying the potatoes)
Thin spatula for turning slices without tearing (tongs also work)

Lyonnaise potatoes feel like a kitchen magic trick that uses very ordinary props. Potatoes, onions, butter. That is it. But when the skillet starts crackling and those onions turn soft and sweet, it smells like dinner is about to be extra comforting. Pip calls that “main-character aroma,” and honestly, the skillet deserves the applause.